Burning sugar in old Beijing is the favorite of Beijingers. What is the practice of burning sugar in old Beijing?

A heating stove, a shovel, a pot of sugar, malt syrup, water, Amomum villosum, Alpinia officinarum, Poria cocos, lilacs and pure natural peppermint oil are the first. The three main raw materials, sugar, malt syrup and water, are put into a heating furnace in proportion to be boiled at medium temperature, and stirred continuously with a shovel. The whole process needs to be made by hand, and the maturity should be controlled. When it reaches a certain level, auxiliary materials are added. The auxiliary materials used are the powder of pure plants such as Alpinia officinarum and Amomum villosum, and the juice of pure plants such as Poria cocos and Gardenia boiled in tap water in advance. Cook it again, stirring constantly. When cooked, turn to slow fire, then add natural peppermint oil and stir well.

After adding peppermint oil, all the ingredients have been put in. Turn off the heat. Pour the cooked juice into a mold for molding and naturally cool. Many special snacks of Beijing time-honored handicrafts are closely related to sugar, such as sugar blower, sugar gourd, sugar cake, carrot sugar, sugar fire and so on. Beijing time-honored handicraft sand candy should be made from sand candy and edible sugar as raw materials and Chinese herbal medicine as auxiliary seasoning. Cooking handmade sugar requires patience, and the degree of maturity should be mastered. The cooking method of each kind of handmade sugar is the same, but the auxiliary materials added are different.

The three main raw materials, sugar, malt syrup and water, are put into a heating furnace and boiled at medium temperature, and are constantly stirred with a shovel. The whole process needs to be made by hand, and the maturity should be controlled. When it reaches a certain level, auxiliary materials are added. The auxiliary materials used are the powder of pure plants such as Alpinia officinarum and Amomum villosum, and the juice of pure plants such as Poria cocos and Gardenia boiled in tap water in advance. Cook it again, stirring constantly. When cooked, turn to slow fire, then add natural peppermint oil and stir well. After adding peppermint oil, all the ingredients have been put in. Turn off the heat. Pour the cooked juice into a mold for molding and naturally cool. Hand-made and cut into 3g-sized pieces.

Raw materials: white sugar, malt syrup, water, Amomum villosum, Alpinia officinarum, Poria, lilac flower and pure natural peppermint oil. Braised pork is a very popular food snack in Chengdu, but after careful planning, it has been proved that it is actually outstanding. According to legend, Zhang Dongguan, a chef in Suzhou during the Qianlong period, introduced the practice of making meat in Suzhou into the Qing Dynasty. The meat produced in Suzhou is cooked in the spice department of raw pork. The meat is tender and full of flavor, suitable for cooking and roasting. It just happens to be: "Su Zuo is fat and full of old people, and the soup is embedded with meat. Even if a glutton is bored, a cup of ointment will fill his shirt.